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Mor kuzhambu premix | instant mor kuzhambu powder | Arachuvitta more kulambu | mor kulambu | Tamil Nadu style mor kuzhambu | patti mor kuzhambu | south Indian mor kuzhambu mix | grand sweets style podi with step-by-step pictures and video recipe. Check out the mor kuzhambu mix video recipe and if you like the video pls SUBSCRIBE to my channel. recipe with step-by-step pictures and video recipes. Check out other podi varieties' video

Why instant mor kuzhambu powder

Many times for weekday lunch we need some quick lunch options. if you make and keep mor kulambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.

Iyengar mor kuzhambu

No garlic mor kulambu is traditionally prepared in Iyer and Iyengar households. Kuzhambu stays good a day but podi stays good for a month at room temperature. If you prepare this podi, you can take it during flight travel. Also works best for quick Airbnb cooking. best bachelor and elderly-friendly recipe

HOW MUCH CURD SHOULD I USE FOR THE KUZHAMBU RECIPE?

The amount of curd depends on its sourness so adjust the quantity accordingly.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Veggies for kuzhambu

You can use okra, Brinjal, drumstick, vathal, pumpkin, chow chow, etc while preparing kuzhambu. For the instant travel-friendly version I didn't use any vegetables

Can I roast all the ingredients together?

No roast coconut separately and grind it after powdering the dal else the coconut might turn oily.

SHELF LIFE OF mor kulambu podi

Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for a month at room temperature. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

I used Karnataka red chilli and green chilli.. Adjust the chillies according to your spice. My version of kulambu podi is not spicy. It is a kids-friendly spice.

PULSE and grind THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

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Ingredients

Roast and grind

2 teaspoon Chana dal

1/2 pepper

2 tablespoon toor dal

2 teaspoon cumin seeds

4 red chilli

2 green chilli

1/4 cup coriander seeds

1 tablespoon Asafoetida

Small piece ginger

1 teaspoon turmeric powder

1/2 cup coconut

1 teaspoon rice flour

Mor kulambu

1/2 tablespoon coconut oil

2 tablespoon mor kuzhambu mix

1/2 cup + extra water

1 cup curd

Required salt

how to make iyer mor kuzhambu premix powder step-by-step pictures

Turn on a wide-bottomed pan on low heat
When pan turns hot add Chana dal, coriander seeds, toor dal, pepper, and cumin seeds; mix well and roast till dal turns golden brown

turn off the stove; add asafoetida and rice flour

Add green chilli, red chilli, and ginger; saute till the green chilli color changes

Furthermore, add coconut and saute till moisture evaporates and changes color; cool

grind the dal mixture; grind first

Add turmeric powder and coconut mixture; grind again

Transfer to a plate and

Tempering

Add curry leaves and mustard seeds; saute for 30 seconds

Furthermore, add fenugreek seeds; saute till mustard seeds splutter and fenugreek seeds turn golden brown

Transfer to the kuzhambu powder; mix well and store in an airtight container